Tortellini is one of my favorite pastas. The cheese filling is just so creamy and perfectly balanced by the pasta coating. This sauce is not homemade, but a adding a little extra to a jar sauce makes it your own, right? The best part of this recipe is the trick for getting every last bit of sauce out of that jar. By adding just a couple tablespoons of chicken broth (or even white wine), returning the lid and shaking, it loosens up all the leftover sauce and that way there is no waste. What a genius idea! I used spicy sausage in this dish as well, which will certainly give it more flavor. However, if spicy is not your thing, feel free to use sweet. I have made it both ways and it takes great either way. Enjoy!
Total Time: 20 minutes
1 package (9 ounces) refrigerated or frozen cheese tortellini
2 Tablespoons olive oil
3-5 sausage links (sweet or hot, depending on your taste)
1 jar (15 ounces) Classico Sun-Dried Tomato Alfredo Sauce
2 Tablespoons chicken broth
1 can (14.5 ounces) petite diced tomatoes
2 Tablespoons fresh basil, chopped
½ cup parmesan cheese
1. Boil water and cook tortellini according to package, minus 1-2 minutes.
2. Heat the olive oil in a large skillet over medium heat. Remove the sausage from its casings and add to the oil. Cook until no longer pink.
3. Pour jar of sauce in skillet. Add chicken broth to the jar, return the lid, and shake. Empty jar into the pan. Add the can of tomatoes and half of fresh basil and cook for about 5 minutes or until sauce is heated through.
4. Drain tortellini when done cooking and add to the skillet. Stir carefully to coat the pasta. Add the remaining fresh basil and parmesan cheese and stir.